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My review
Open Faced Egg Sandwiches with Arugula Salad
14
Joy
"Eggs and arugula are a delicious combination. This dish is great for brunch!"
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Ingredients
20 m servings 501Original recipe yields 2 servings (4 open-faced sandwiches)
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Directions
{{model.addEditText}} Print- Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
- Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.
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Reviews
Read all reviews 25Most helpful
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5/12/2013
This was so easy and delicious. I toasted the bread first, and since I had no mayo or arugula, I used yogurt and baby spinach. Yum, I will definitely be making this again!
8/3/2014
I love this recipe! It was so easy and amazing. I followed the recipe exactly and it was perfect. This recipe is so good i would make it anytime day or night. Arugula is the perfect combo. Grea...
3/25/2013
I LOVE this sandwich! Of course, with the garlic and mayo as the base, how couldn't it be yummy? I had this for a late breakfast this morning, and I may just have to make another one for lunch...
3/21/2018
Super tasty, would skip the olive oil on the arugula next time and I toasted the bread to add a bit of a crunch.
8/2/2017
07.28.17 ~ YUM! Delicious breakfast. I downsized to only make one serving. I didn't have arugula, but I did have Romaine that I cut very thin. I liked the lemon mixture that was stirred in th...
6/10/2017
This is one of the most flavorful combinations we have come across. We chose Francese rolls lightly sprayed with olive oil and warmed in a toaster. Rest of the recipe is a piece of cake and fant...
8/28/2016
Man, this was SO good! Since I was making it just for myself, I scaled it down, using 1 egg and 1 cup of arugula. I used a slice of multi-grain bread that I had on hand which I toasted first. Gr...
5/13/2015
I toasted the bread---I do not recommend. It dried it out too much. Maybe lightly toasted but that's all. Delicious blend of flavors.
2/13/2015
Great base recipe! It's easier to eat if you toast the bread before assembling. I've played with different combinations...chorizo & watercress, chèvre & kale, mushrooms & rainbow chard. All tast...